CN101874640B - Process for preparing chestnut powder with primary taste - Google Patents

Abstract

The invention relates to a process for preparing chestnut powder with primary taste. The process comprises the following steps of: pre-treating fresh chestnuts, such as Chinese chestnuts, castanopsis chinensis hance, castanea seguinii dode and the like by selecting with water, cleaning, draining and the like; baking the chestnuts with shells at the temperature of between 180 and 250 DEG C for 28 to 15 minutes; inactivating enzyme and improving flavor (promoting a Maillard reaction); controlling the water content of dried mature chestnuts to be less than 12 percent; peeling the chestnuts; separating shells from chestnut kernels; milling the chestnut kernels into powder; sieving the chestnut powder; and packaging the sieved chestnut powder to obtain a finished product. The process has the advantages that: 1) a color fixative or anti-browning agent is avoided during processing; 2) the chestnuts are peeled after being dried, so that peels and seed coats (red coats) are very easy to separate from the chestnut kernels; 3) enzymatic browning is restrained by high temperature and the Maillard reaction is promoted, so that the chestnut powder has good color, smell and taste; and 4) the chestnut powder has high secondary processing performance.

Description

Process for preparing chestnut powder with primary taste

Technical field

The present invention relates to a kind of process for preparing chestnut powder; Specifically; The present invention relates to a kind of is the technology of feedstock production chestnut powder with primary taste with wet bright Chinese chestnut Castaneamollissima Blume, chinquapin Castanea henryi (Skam) Rehd.et Wils., Mao Li Castanea seguinii Dode fruit, belongs to the processing of farm products field.

Background technology

Background context: Castanea (Castanea) plant is the nut fruits dry fruit of extensively cultivating in the world, the commercial chestnut (Chestnut) that is referred to as.Foremost in the world commodity chestnut has 4 types; Knuckle-tooth chestnut Castanea crenata), European chestnut (representative species: Ou Yuan tremble Castaneasativa) and American chestnut (representative species: cognate tremble Castanea dentata) i.e. China chestnut (representative species: Chinese chestnut Castanea mollissima and chinquapin Castanea henryi), Japanese chestnut (representative species:; Wherein Chinese Chinese chestnut with pericarp (be commonly called as chestnut shell) light, plant skin (being commonly called as underwear) and be prone to take off, plant that benevolence (being commonly called as Li Ren) is golden yellow, local flavor is pure and celebrated, by the whole world generally acknowledge be show best in quality during international four big commodity are trembled chestnut in fact.

Since the nineties in 20th century, a chestnut type vegetable plague spread unchecked, the cultivated area of commodity chestnut reduced year by year in the world, and output is atrophy progressively.In contrast, the chestnut class plant production development of China is swift and violent, particularly Chinese chestnut plant husbandry.Chinese chestnut, chinquapin be originate in, the famous dry fruit of special product, main product China, since the reform and opening-up, surplus in the of particularly past 20 year over; China Chinese chestnut, chinquapin woods are built and demonstrate unprecedented developing state; Area increases severely rapidly, and per unit area yield steadily improves, and total output sets a record year by year.According to related data, the chestnut class total cultivated area of China has been broken through 2,500 ten thousand mu, and total output has broken through 650,000 tons, and the nineties in last century, trembled more than the real total output in the world.

How does large batch of chestnut like this is real digest? It is not all right only depending on sugar to fry obviously.Is outlet wherein? Is benefit wherein? The general view of scientific and technological circle strengthens processing powder process research exactly; Seek the processing approach of the real resource of digestion chestnut in enormous quantities; Second development and utilization technology pulling chestnut type plant husbandry with processing of chestnut powder and chestnut powder; Prolong industry chain (supply chain), renew the status of China-Li class plantation processing first big country.

The chestnut powder is meant that with Castanea Castanea fruit be raw material, the powder product that process series of process process processes.Chestnut powder with primary taste is meant the powder product that keeps or keep basically the raw material special favor, should comprise following three aspect intensions particularly: one of which, and powdery manufactured goods mouth is tasted, olfactory has raw material and trembles distinctive perfume (or spice), sweet, glutinous local flavor; Its two, the powdery manufactured goods have the good color and luster outward appearance that matches with the raw material color and luster; Its three, the powdery manufactured goods have good suitability for secondary processing, the powder of promptly trembling reprocessing back keeps or keeps basically intrinsic perfume (or spice), sweet, the glutinous local flavor of raw material chestnut.

The real processing of chestnut powder process difficulty and solution thinking: a large amount of scientific researches prove that powder process is the optimum approach of effectively digestion Chinese chestnut in enormous quantities, chinquapin resource.Yet chestnut type powder process (thinking of inertia) needs to break through following three big difficulties:

The mechanization clothing of peeling off closes: the clothing of peeling off is the primary prerequisite of Chinese chestnut processing, has only mechanization (the full-automatic or semi-automatic) clothing of peeling off, and could adapt to the requirement that industrialization is processed.And to realize the mechanization not a duck soup of peeling off, and at first be that Chinese chestnut underwear (middle skin) is very thin, many kind underwears parcel kind of benevolence are very tight, are difficult to mechanical force it peeled off rightly; Next is all mechanical descalings; Its active force is stronger; Can be to tender and lovely kernel; Particularly the tissue only be made up of one deck parenchyma cell of Li Ren (belonging to embryo on the botany) this layer of epidermis produces injury, and is brown stain material polyphenol and the most concentrated place of polyphenol oxidase distribution in epidermis and the 1-3 layer parenchyma cell that close on thereof; Generally speaking; Polyphenol oxidase and its effect substrate-polyphenols are that compartmentalization separates in cell; In case cell is impaired or the cell dehydration is wilted, the adventitia system just loses integrality in the cell, and compartmentalization is cut apart and do not existed; The enzyme-to-substrate Distribution Pattern is destroyed, thereby has quickened enzymatic browning greatly.Therefore, the mechanization of the general thinking clothing of peeling off often gets half the result with twice the effort, and protects the look brown stain prevention technology or mechanical friction technology also can only solve subproblem even if use.Clothing can not solve the real brown stain problem of chestnut well because mechanization is peeled off; Generally adopt manual or mechanical designated port technology in the production; To tremble manual again peeling off after the real slaking, because the manual inefficiency of peeling off is seriously restricting the development of Chinese chestnut industrialization deep processing cause.The research in year is thought surplus the Chinese chestnut project team of Beijing Forestry University 10, and in theory, it is infeasible that the real mechanization of wet bright chestnut is peeled off.

Protecting look anti-brown stain closes: brown stain is extensively to exist in food and food processing process, and brown stain is good for nothing absolutely not, and wherein the taste of some brown stain and brown stain generation is that people are needed.The brown stain that Chinese chestnut processing produces is like this too, and some brown stain is welcome, fries the pale brown look and chestnut fragrance (due to the Maillard reaction) that Chinese chestnut forms like sugar; Some taste and color are unwelcome, like enzymatic browning local flavor forfeiture and the nutritive value that product causes are reduced.The influence that the different brown stain types of Chinese chestnut different parts cause product is different.

The look that protects in the Chinese chestnut process is protected flavor and is not easy solution; It is the inertial thinking pattern in the Chinese chestnut processing that look is protected in the chemicals immersion; General chemical colour protecting liquid all has influence in various degree to local flavor; And the hand knife skin anti-brown (Japan) of pruning is time-consuming, effort is not thorough again, and the TRANSIENT HIGH TEMPERATURE surface enzyme effect of going out is not very good yet.Comparatively ideal way is: the physics method suppresses enzymatic browning, controls and utilize non-enzymatic browning.

Chestnut powder with primary taste preparation is closed: powder process be the old thinking of chestnut type processing also be new problem, the chestnut powder is convenient to transportation, is sold, and can also be added on and derive numerous Speciality Foods, dilated food, leisure food in other food.But chestnut powder manufacture craft is difficult to hold, chestnut powder taste again extremely difficulty keep, the powder of particularly trembling lacks good suitability for secondary processing, therefore, the chestnut powder with primary taste that preparation has good suitability for secondary processing is the fundamental requirement to the processing of chestnut powder.

The patent of relevant both at home and abroad chestnut powder processing and preparing is few.The inventor has consulted 112 of domestic relevant applications for a patent for invention, and identical technology contents do not found in relevant paper pieces of writing up to a hundred.

, according to the powder slaking whether rice-chestnut powder can be divided into Chinese chestnut fecula and the ripe powder of Chinese chestnut (representative processes is referring to Tian Minghua etc., the processing of rice-chestnut powder, food industry science and technology; 23 (8): 103-104,2002): different according to the efflorescence mode, rice-chestnut powder is divided into spray dried powder again, and (processing technology is referring to Chang Xuedong etc.; The analysis of Influential Factors of rice-chestnut powder pneumatic spray drying technology, Chinese food journal 6 (1): 116-119,2006), (processing technology is referring to Duan Rui, Zhang Sue for freeze dried powder; The feasibility study of vacuum freeze drying rice-chestnut powder, food research and development, 2004; (01), 16-18) swelling powder (processing technology is referring to Yang Chuncheng, Zhong Huafeng The brilliant process technology of nutrient Chinese chestnut, food science and technology, 2003, (10) are 82-83) with ordinary steel abrasive dust (technology is referring to Hui Gengping, rice-chestnut powder opposite envelope group rheology Study on Influence, Guangzhou food industry science and technology 20 (4): 44-46,2004) etc.In the rice-chestnut powder processing technology, generally all adopt and shell, go clothing earlier, soak again and protect technologies such as look, making beating, homogeneous; Minority adopts earlier band shell the go out enzyme or the opening of heating earlier, peels off, and then on wet Li Ren basis, processes.The flouring technology that present patent application provides apply for protecting with other people or the past technology of having delivered different fully, the enzyme that goes out in this process technology scheme, short fragrant, (oxygen barrier) protect look, drying process and all be with shell to carry out.

Maximally related with present patent application is No. 03149216.9 application, and No. 03149216.9 application discloses " a kind of Chinese chestnut food and processing technology ".Its processing technology mainly realizes through following steps: 1) clean the back drop that finishes and remove surface moisture, under 110～130 ℃ of temperature, bake 10～20min then; 2) after the cooling, slough the shell clothing; 3) the clothing Chinese chestnut of shelling is carried out coarse crushing; 4) utilization vacuum drying mode is dried Chinese chestnut; 5) the oven dry rice-chestnut powder carries out meticulous pulverizing; 6) by prescription all kinds of auxiliary materials and nutrition fortifier and rice-chestnut powder are mixed together allotment.

The difference of present patent application and No. 03149216.9 application is following:

1. present patent application The saline solution of use 0.2%～1.0% is to bright Li Jinhang wet concentration03149216.9 number application Use clear Water cleans bright Li Jinhang

2. present patent application Use 180 ℃～250 ℃ high temperature to carry out 28min～15min and go out that enzymatic is fragrant to be handled, make the real central temperature of chestnut reach 170 ℃, be fragrant in order to the flavor substance conversion; 03149216.9 number application Use 110～130 ℃ of temperature, bake 10～ 20min, purpose is the enzyme and sterilizing that goes out.

3. present patent application high temperature goes out behind the enzymatic perfume (or spice) The ripe chestnut of band shell is air-dry or low temperature drying directly, owing to have chestnut shell hard and sealing to encapsulate, and the basic free of losses of dry run flavor substance, dry back chestnut shell very easily shells with Li Ren and separates; 03149216.9 number application will be gone out behind the enzyme The ripe chestnut of band shell directly carries out shelling and coat-eliminatingChinese chestnut project team of Beijing Forestry University years of researches prove; Bake 10～20min under tangible 110～130 ℃ of conditions of any chestnut, pericarp neither can breach, and Li Ren is not dehydration atrophy basically also; It is the most difficult peeling off this moment; Peeling off by hand all is difficult to realize that mechanical descaling is more impossible, also is least suitable therefore.

4. in the present patent application, dehydrating of Chinese chestnut all is with shell to carry out, several frees of losses of local flavor; The preceding mechanization shelling of abrasive dust is also carried out shell benevolence and is separated, can suitability for industrialized production.03149216.9 coarse crushing, section, the drying of number application are all carried out behind Chinese chestnut shelling, promptly earlier the ripe wet Li Ren of the clothing that shells are carried out coarse crushing or section, use the vacuum drying mode again, and the Chinese chestnut meal is dried, and then the oven dry rice-chestnut powder are carried out meticulous pulverizing.Chinese chestnut project team of Beijing Forestry University years of researches confirm: the dry again technology of the chestnut that will wet (no matter giving birth to the ripe chestnut of chestnut) first dispersion and fining can not keep the intrinsic local flavor of Chinese chestnut, and spray-drying is like this, and vacuum drying more is prone to make the flavor substance forfeiture of Chinese chestnut.

5. present patent application only relates to the chestnut powder with primary taste processing technology; 03149216.9 number application is main with the Chinese chestnut food formula, the rice-chestnut powder manufacture craft is the part of this patent application.

200710085186.5 number application discloses a kind of " Chinese chestnut paste " preparation method, and " preserve under the difficult prerequisite solving fresh Chinese chestnut, after baking with fresh Chinese chestnut stir-fry, poach or with baking box again oven dry process ripe dry plate chestnut or be ground into rice-chestnut powder ".With ripe dry plate chestnut is primary raw material; Be aided with a kind of green, organic health food that ripe soybean, ripe peanut, sucrose prescription are processed, can be aided with coffee, chocolate, walnut kernel, hickory kernel, sesame, milk powder, vitamins, calcium class additive etc. and process series of products.Though this patent application has some identical with patent application of the present invention, has no concrete parameter.

01103406.8 number application discloses a kind of " instant chestnut milk powder and production method thereof "; The present invention relates to a kind of is the method for raw material production instant chestnut milk powder and production thereof from Chinese chestnut and cow's milk; Mainly solve the process condition problem of producing in the instant chestnut milk powder; It is characterized by Chinese chestnut benevolence and cow's milk are worn into slurry,, utilize existing production line of milk power to produce the instant chestnut milk powder that does not contain any essence, pigment and anticorrisive agent then again through the colloid mill refinement.

01103405.X number application discloses a kind of " micro rice-chestnut powder and production method thereof "; Mainly solve the process condition problem of producing in the micro rice-chestnut powder; It is characterized by shells Chinese chestnut wears into slurry with water behind the striping clothing; Through the colloid mill refinement, utilize existing production line of milk power to produce micro rice-chestnut powder then again.

97116225.5 number application discloses a kind of " chestnut milk powder and production method thereof "; Chinese chestnut removed pressurization boils off second layer skin behind the sclerderm, put into blower fan after with insulating box Chinese chestnut benevolence being dried and remove unnecessary moccasin, the Chinese chestnut benevolence of no skin is put into powder beater; Blend into powder; With rice-chestnut powder, milk powder, white granulated sugar mix stirring in proportion, and the spraying oven dry promptly makes finished product.

95108765.7 number application discloses a kind of " pine pollen Chinese chestnut paste and preparation method thereof ", wherein, the rice-chestnut powder part is only mentioned " dry Chinese chestnut fruit, fragmentation, expanding treatment ".

200410012650.4 number application discloses a kind of " production method of primary colors, low sugar chestnut product "; Main method is through peeling off, endothelium-denuded, adding the colour protecting liquid boiling and get Chinese chestnut benevolence with Chinese chestnut; Chinese chestnut benevolence is dried through filtering, vacuum-packed, sterilize Chinese chestnut benevolence product, or respectively through can, beating process etc. products such as sugar-free Chinese chestnut can, low sugar Chinese chestnut Rong, low sugar Chinese chestnut nectar.

94110345.5 number application discloses a kind of " preserving the processing and treating method and its process equipment of Chinese chestnut "; This processing method be with fresh Chinese chestnut heat, ventilating makes it dry gradually; Wherein require institute to add that temperature is the highest to be no more than 40～45 ℃, finally make the water content of Chinese chestnut reduce to 5～10%.

200610036371.0 number application discloses " a kind of processing method of Chinese chestnut dilated product ", wherein, the method for preparing rice-chestnut powder is: Chinese chestnut is smashed, use the heat pump drier low temperature drying, abrasive dust sieves, and gets the full powder of Chinese chestnut.

Summary of the invention

The purpose of this invention is to provide the chestnut powder with primary taste processing technology that a cover is complete, that be fit to social demand and easy for industrialized is used.This technology must solve difficult point and the problem in the preparation of tradition chestnut powder simultaneously.

The main following points of technical characterstic of the present invention, one of which adopts the low concentration saline solution to tremble real wet concentration, saves time, laborsaving, efficient; Its two, the enzyme that goes out-short fragrant integrated, high temperature is short fragrant when going out enzyme fast, thereby lays a good foundation for chestnut powder with primary taste sweet and glutinous local flavor; Its three, preceding 3/5 operation of whole technology is a process object with the whole chestnut of band shell all, realized easily anti-brown physicsization, short fragrant in acculturation, the mechanization of peeling off; Its four, the chestnut powder has kept chestnut real intrinsic sweet and glutinous local flavor and light yellow color and luster outward appearance, and has good suitability for secondary processing.

The present invention solves when adopting that the technical scheme of all difficult points and problem is in the preparation of tradition chestnut powder: the real wet concentration preliminary treatment-high temperature of trembling enzymatic perfume (or spice)-dehydrate-shell-shell benevolence of going out is separated-Li Ren abrasive dust-packing.

Get ready fresh or through storage Zang Baoxian (percentage of water loss is lower than 10%---annotate: vitality significantly changed after the dehydration of bright chestnut surpassed 10%; Metabolism is prone to disorderly; Gradually away from fresh and alive state) Chinese chestnut, chinquapin, band shell (band pericarp) fruit of Mao Li, put into 5～10 times of real weight of chestnut, concentration and be 0.1%～1.0% saline solution, stir 1～3min; Utilize buoyancy of water and the real proportion characteristics of chestnut to carry out wet concentration, remove the mould grain, worm grain, infected seed, empty grain, the flat grain that swim on the water surface; The surface dust and the dirt on the real surface of eccysis chestnut; Pull out, control is done.

The research practice for many years of Chinese chestnut project team of Beijing Forestry University proves; Wet concentration; Particularly low concentration salt solution wet concentration is more accurate, and 99.7% mould grain, empty grain, flat grain and 90% above worm grain, residual grain all can be eliminated by wet concentration, and it is much higher to inspect accuracy rate than experienced Li Nong with naked eyes.

In order to solve the enzymatic browning problem; Simultaneously, utilize the favourable one side of non-enzymatic browning (Maillard reaction part) again, from following baking temperature/time combination, choose arbitrary combination; The real high-temperature baking that carries out of band shell chestnut after the wet concentration control done is handled, to reach the fragrant purpose of enzymatic of going out fast.

The real high temperature of the trembling fragrant treatment temperature of the enzymatic/time combination list that goes out

Temperature/℃

180～189

190～199

200～209

210～219

220～229

230～239

240～250

Time/min

28～26

26～24

24～22

22～20

20～18

18～16

16～15

According to our research, the optimum temperature that Chinese chestnut, chinquapin flavor substance transform is between 168 ℃～172 ℃, and the real core temperature of trembling reaches the optimum temperature of flavor substance conversion and kept several minutes, and is most important for the preparation chestnut powder with primary taste.

In order to accelerate short fragrant efficient, Chinese chestnut sauteing machine or equipment such as electric oven or air-heater are used in design, simultaneously, use the high temperature, short time combination in " temperature/time combination ".

In order to ensure realizing the real mechanization fast of the chestnut target of peeling off; Avoid that chestnut is real, the forfeiture of chestnut powder sweet and glutinous local flavor, the ripe chestnut that high temperature goes out behind the enzymatic perfume (or spice) can not shell at this moment, and follow-up dry workshop section must be with shell to carry out; Through natural air drying; Or the artificial blowing promotion of room temperature is dry, or through 40 ℃～60 ℃ low temperature dewatering dryings, the ripe chestnut water content of band shell is reduced to below 12%.Wherein, the low temperature dewatering drying adopts but is not limited to the batch (-type) heat drying; The batch (-type) heat drying is every heat drying (40 ℃～60 ℃ hot blasts) 4h～6h, 4h～6h intermittently, and main purpose intermittently is to make full use of " moisture regain " principle, moves outward and distributes in order to trembling real internal moisture.

Reach the dry ripe chestnut of band shell that requires, water content is no more than 10%, can put into that low temperature storehouse or closed container or polybag are medium-term and long-term to be preserved, and gets into the hulling machine processing that shells in the time of really will processing powder process again.

Because chestnut is real in slaking, drying; Moisture is very low; Li Ren is free on kind of a skin (red film or scarlet) and pericarp (chestnut shell), very easily separates, and uses common peanut peeling machine or other relevant devices; Be easy to tremble and plant skin, pericarp (chestnut shell) strip off in fact, utilize cyclone separator to carry out shell benevolence after the shelling and separate.

It is very tough and tensile to separate the pure dried Li Ren that obtains, and is easy to generate higher frictional heat when broken, for this reason, need cross 80～120 mesh sieves through the stainless steel flour mill or the stainless steel micronizer abrasive dust of band cooling system, obtains chestnut powder with primary taste.

Description of drawings

Fig. 1 is the flow chart of process for preparing chestnut powder with primary taste of the present invention.

The specific embodiment

Below, in conjunction with accompanying drawing, and through embodiment further explain the present invention, but enforcement of the present invention has more than and is confined to these embodiment.

Embodiment 1 original flavor rice-chestnut powder

Take by weighing the fresh Chinese chestnut 50kg in Zunhua, Hebei, divide 3 batches and put into purge tank, the common salt aqueous solution 100kg of implantation concentration 0.3%; Stir 2min, remove come-up Chinese chestnut (dissect and find, 8 of mould grains, 3 of flat grains, 1 of empty grain in 12 come-up Chinese chestnuts); The water Chinese chestnut of will sinking is pulled out, and control is done, and is subsequent use.

The Chinese chestnut that wet concentration, control are done is divided and puts into the case that bakes that is warming up to 240 ℃ for 5 times, baking 15～16min, and at this moment, indivedual Chinese chestnuts begin seam broken, stop baking, and it is real to take out chestnut, cools off naturally.

The Chinese chestnut that the enzymatic perfume (or spice) that will go out is handled well is put into air dry oven, dry 6h under 50 ℃ of conditions, moisture regain 5h, continuous 3 alternately, Chinese chestnut this moment bone dry, weight has been reduced to 25.6kg, water content about 10.

Utilize earthnut sheller that dry zone coverboard chestnut is peeled off, utilize selection by winnowing to carry out shell benevolence and separate, obtain doing Li Ren 18.8kg.

To do Li Ren with stainless steel flour mill powder machine and pulverize, cross 100 eye mesh screens, obtain faint yellow original flavor rice-chestnut powder 17.5kg.The original flavor rice-chestnut powder is spread out, naturally cooled to room temperature, pack is preserved.

Get 20g original flavor rice-chestnut powder, put into glass, add 95 ℃ of hot water of 80mL temperature, the limit adds the waterside stirs, and the intrinsic fragrance of strong Chinese chestnut assails the nostrils.

Get 100g original flavor rice-chestnut powder, add a small amount of 30 ℃ of warm water and face, make the steamed bread of corn shape, put into steamer then, steam 3～5min, steam good chestnut face steamed bread of corn and kept intrinsic color and luster of Chinese chestnut and sweet and glutinous local flavor basically.

Embodiment 2 original flavor chinquapin powder

Take by weighing Zhejiang and produce fresh chinquapin 50kg, the common salt aqueous solution 100kg of implantation concentration 0.3% in purge tank divides 3 batches bright chinquapin put into purge tank; Each 2min that stirs; Remove come-up chinquapin (dissect and find, 10 of mould grains, 3 of flat grains, 1 of empty grain are arranged in 14 come-up chinquapins), the water chinquapin of will sinking is pulled out; Control is done, and is subsequent use.

The chinquapin that wet concentration, control are done is divided and puts into the case that bakes that is warming up to 245 ℃ for 5 times, baking 15～16min, and at this moment, indivedual chinquapins begin seam broken, stop baking, and it is real to take out chestnut, cools off naturally.

The chinquapin that the enzymatic perfume (or spice) that will go out is handled well is put into air dry oven, dry 5h under 60 ℃ of conditions, moisture regain 5h, continuous 3 alternately, chinquapin this moment substantially dry, weight has been reduced to 24.9kg, water content about 10.

Utilize earthnut sheller that dry zone shell chinquapin is peeled off, utilize selection by winnowing to carry out shell benevolence and separate, obtain dried chinquapin benevolence 17.6kg.

With stainless steel flour mill powder machine dried chinquapin benevolence is pulverized, crossed 80 eye mesh screens, obtain faint yellow original flavor chinquapin powder 16.5kg.Original flavor chinquapin powder is spread out, naturally cooled to room temperature, pack is preserved.

Get 25g original flavor chinquapin powder, put into glass, add 90 ℃ of hot water of 100mL temperature, the limit adds the waterside stirs, and the intrinsic fragrance of strong chinquapin assails the nostrils.

Get 200g original flavor rice-chestnut powder, add a small amount of room temperature water and face, make the steamed bun shape, put into steamer then, steam 3～5min, steam good chinquapin face steamed bun and kept intrinsic color and luster of chinquapin and sweet and glutinous local flavor basically.

Claims (8)

1. process for preparing chestnut powder with primary taste; It is characterized in that: basic technology comprise chestnut real wet concentration, high temperature go out enzymatic perfume (or spice), dehydrate, shelling, shell benevolence separate, all operations of Li Ren abrasive dust; The real wet concentration of said chestnut is to be 0.1%～1.0% saline solution with the real concentration of putting into its 5～10 times of weight of the chestnut got ready; Stir 1～3min, remove the mould grain, worm grain, infected seed, empty grain, the flat grain that swim on the water surface, the surface dust and the dirt on the real surface of the chestnut of eccysis simultaneously; Pull out; Control is done, and said high temperature goes out, and to be that band shell chestnut after the wet concentration control is done is real carry out 180 ℃～250 ℃ high-temperature bakings and handle 15～28min enzymatic perfume (or spice), to reach the fragrant purpose of enzymatic of going out fast; Said dehydrating is that the ripe chestnut of band shell after high temperature is gone out that enzymatic is fragrant and handles is through natural air drying; Or the artificial drying that promotes of room temperature, or, the ripe chestnut water content of band shell is reduced to below 12% through 40 ℃～60 ℃ low temperature dewatering dryings.

2. process for preparing chestnut powder with primary taste according to claim 1 is characterized in that: chestnut is real use newly gather after the maturation or through preservation and freshness but percentage of water loss to be lower than the band shell fruit of 10% Chinese chestnut, chinquapin, Mao Li real.

3. process for preparing chestnut powder with primary taste according to claim 1; It is characterized in that: the high temperature enzymatic perfume (or spice) that goes out is chosen arbitrary combination, 180～189 ℃/26～28min, 190～199 ℃/24～26min, 200～209 ℃/22～24min, 210～219 ℃/20～22min, 220～229 ℃/18～20min, 230～239 ℃/16～18min, 240～250 ℃/15～16min from the combination of following baking temperature/time.

4. process for preparing chestnut powder with primary taste according to claim 1 is characterized in that: the dry batch (-type) heat drying that adopts of low temperature dewatering; The batch (-type) heat drying is meant, every heat drying 4h～6h, and intermittently 4h～6h makes full use of resurgence process, distributes in order to progressively outer the moving of the real internal moisture of chestnut.

5. process for preparing chestnut powder with primary taste according to claim 4 is characterized in that: said batch (-type) heat drying adopts 40～60 ℃ of heated-air dryings.

6. process for preparing chestnut powder with primary taste according to claim 4; It is characterized in that: dry back water content is reduced to the ripe chestnut of band shell below 12%; Put into dry storehouse or closed container or polybag band shell and preserve, directly get into the processing that shells of shelling operation before the abrasive dust.

7. process for preparing chestnut powder with primary taste according to claim 1 is characterized in that: the real shelling of drying chestnut adopts mechanical method under normal temperature condition, to carry out, and utilizes cyclone separator to carry out shell, benevolence separation after the shelling.

8. according to claim 1 or 7 said process for preparing chestnut powder with primary taste, it is characterized in that: separate the Gan Liren obtain, manually selection or mechanical look choosing removes that serious look becomes, underwear adhesion or the Li Ren of other flaw is arranged, and obtains pure dried Li Ren; Pure dried Li Ren is crushed to the 20-30 order through pair roller stone mill cornmill; Re-use the stainless steel flour mill or the stainless steel micronizer abrasive dust that have cooling system; Cross 80～120 mesh sieves, obtain chestnut powder with primary taste, the chestnut powder with primary taste temperature is reduced to below 25 ℃ and could be packed.

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